Hey Duggee Cupcake Kit

30% lower in sugar
*On average 30% less sugar when compared to other cake kits for children

cake angels

cake angels Limited,
Part of Fiddes Payne Ltd,
Unit 3A,
Thorpe Way,
Banbury,
OX16 4SP,
UK.
info@cake-angels.co.uk
www.cake-angels.co.uk

Earn your Baking Badge
You Will Need...
1 Medium egg
1 Heaped teaspoon of butter (6g) at room temperature
45ml (3 tbsp) Water for the cake mix
30g (6 tsp) Very soft butter for the icing
Get Baking!
1. Preheat the oven to 180°C (160°C for a fan oven), Gas Mark 4.
2. Put the cupcake cases in a cupcake tray.
3. Whisk sponge mix with the 6g butter and egg until thick and smooth.
Add the water and whisk for 1 minute until the mixture looks runny.
4. Evenly divide the cake mixture into each cupcake case and bake for 12-15 minutes until firm to touch. Allow the cakes to cool on a wire rack.
Have Fun Decorating!
5. To make the chocolate buttercream, put the chocolate icing sugar in a small bowl and add 30g (6 tsp) of very soft butter. With a fork, slowly mix in the icing sugar to make a smooth buttercream icing.
6. Spread or pipe a little of the chocolate buttercream on each cake and decorate with brightly coloured sprinkles and Hey Duggee wafers!
Then enjoy! Best eaten freshly baked.

Contains Milk, Contains Soya, Contains Wheat

Chocolate Sponge Mix: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Fat-reduced Cocoa Powder (7%), Raising Agents (E501, E450, E575), Rapeseed Oil, Dextrose, Emulsifiers (E472(b), E477), Dried Glucose Syrup, Skimmed Milk Powder, Salt, Chocolate Icing Mix: Sugar, Fat-reduced Cocoa Powder (10%), Maize Starch, Anti-Caking Agent (Tricalcium Phosphate), Edible Sugar Decorations: Sugar, Wheat Starch, Glucose Syrup, Concentrates (Spinach, Safflower, Beetroot), Colour (Anthocyanin), Edible Wafer Decorations: Potato Starch, Water, Sugar, Glucose Syrup, Humectants (Sorbitol, Glycerol), Emulsifiers (Soya and Sunflower Lecithins), Colouring of Food (Spirulina Extract), Colours (Riboflavin, Beetroot Red, Anthocyanins)

Makes 10 Bakes in Just 12 Minutes, Naturally Divine, Unbelievably Good, No artificial colours or flavours, No hydrogenated fats, Suitable for vegetarians

Box

cake angels Limited,
Part of Fiddes Payne Ltd,
Unit 3A,
Thorpe Way,
Banbury,
OX16 4SP,
UK.

Store in a Cool Dry Place
For best before end: See base of pack

United Kingdom

Box Contents:
Sponge Mix, Icing Sugar, Edible Sugar Decorations, 10 Edible Hey Duggee Wafers, 10 Cupcake Cases

Full Product Name:
Chocolate Sponge Mix

Storage:
Store in a Cool Dry Place
For best before end: See base of pack

Usage:
10 Servings

Origin:
Packed in the UK

Additional Information:
Hey Duggee (Word Mark and Character Logos) are trade marks of Studio Aka Limited (2014), licensed by BBC Studios. BBC is a trade mark of the British broadcasting corporation and is used under license. BBC Logo © BBC 1996.

Earn Your Baking Badge
You Will Need...
1 egg
60ml (4 tbsp) water
10ml (2 tsp) vegetable oil
30g (6 tsp) very soft butter for the icing

Get Baking
1. Preheat the oven to 180°C (160°C for a fan oven), Gas Mark 4.
2. Put the cupcake cases in a cupcake tray.
3. Empty the chocolate sponge mix into a mixing bowl and add the egg, water and oil. Using a whisk, mix to make a runny batter.
4. Using a teaspoon divide the cake mixture evenly between the 10 cases. Scrape the mixing bowl to ensure you get all the mix in!
5. Bake the cakes for 10-12 mins until firm to the touch, and allow the cakes to cool on a wire rack.

Have Fun Decorating!
6. To make the chocolate buttercream, put the chocolate icing sugar in a small bowl and add 30g (6 tsp) of very soft butter. With a fork, slowly mix in the icing sugar to make a smooth buttercream icing.
7. Spread or pipe a little of the chocolate buttercream on each cake and decorate with brightly coloured sprinkles and Hey Duggee wafers! Then enjoy! Best eaten freshly baked.